milano cookies

These delicious milano cookies taste even better than the real thing!

Milano Cookie Recipe

all-purpose flour

salt

unsalted butter, room temperature

sugar

egg, room temperature

vanilla extract

unsalted butter,

chocolate

heavy cream

mint extract (optional)

Preheat the oven to 350 degrees F. Line...

Preheat the oven to 350 degrees F. Line two baking sheet with parchment paper.

Mix together the flour and salt. Set aside.

Cream the butter and powdered sugar together until...

Cream the butter and powdered sugar together until light. Beat in the eggs well Add in the vanilla and the melted butter and mix until well combined. Add in the flour mixture and mix until just combined.

Fit a piping bag with a large 1/2"...

Fit a piping bag with a large 1/2" round piping tip and fill with the cookie dough.

Pipe 2-inch lines of dough two inches apart...

Pipe 2-inch lines of dough two inches apart on the parchment paper. Bake for 9 - 10 minutes, or until the edges are golden brown.

Turn off the heat and crack open the...

Turn off the heat and crack open the oven, and leave the cookies there to crisp for about 10 - 20 minutes, keeping an eye on them so they don't get too dark at the edges.

Allow to cool completely.

While the cookies are baking, heat the chocolate...

While the cookies are baking, heat the chocolate and heavy cream over a double boiler until smooth. Allow to cool completely.

Drop a teaspoon of the ganache onto half...

Drop a teaspoon of the ganache onto half the cookies and top with the other half of the cookies. The ganache will harden over time.

Store in an airtight container for up to...

Store in an airtight container for up to 5 days.

Homemade Milano Cookies have tender cookies with a nice crunch sandwiched around a layer of rich dark chocolate in the center! They taste even better than the store bought version!

Homemade Milano Cookies

salted butter,

eggs, room temperature

baking soda

dark chocolate, chopped

Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.

Beat the butter, powdered sugar, and granulated sugar in the bowl of a stand mixer for 2-3 minutes until creamy and light. Add the eggs, egg white, and vanilla extract, then beat again, scraping the bottom and sides of the bowl.

Add the flour and salt, mixing just until combined.

Transfer the dough to a piping bag fitted with a 1/2-inch round piping tip. Pipe 2-inch lines a couple inches apart on the parchment paper-lined baking sheets, leaving enough room for the cookies to spread a bit in the oven. Bake for 13-15 minutes just until the edges are golden brown. Remove the cookies and cool completely.

Meanwhile, melt the chopped chocolate in a glass bowl set over, but not touching, simmering water in a pan, or in the microwave using short 20 second bursts of heat until melted and smooth.

Gently spread some of the melted chocolate onto the bottom side of half of the cookies, then sandwich with another cookie on top. The melted chocolate will firm up and set as it cools.

Store in an airtight container on the counter for up to 5 days.

Langue de Chat is a French cookie that translates to  cat&#039;s tongue because of its shape. It is a crisp, sweet, long, wafer thin cookie and a snap to make with only five ingredients. It&#039;s particularly good sandwiched with chocolate - think Milano&#039;s.

Langue de Chat

unsalted butter, softened (114 grams)

sugar (130 grams)

all-purpose flour (105 grams)

semisweet chocolate (85 grams)

Preheat the oven to 325°F.

Make a template on a piece of parchment paper that fits your pan,spacing wto lines 3&quot; apart.  Continue down the paper, leaving about 1/2&quot; between the  3&quot; lines.  Set aside.

Combine the butter, powdered sugar, and vanilla in a mixing bowl.  Beat until very light in color and texture.  Scrape down.

Add 1 egg white and mix until completely combined.

Add the second egg white and mix on medium until blended.  It will most like curdle but that will be fixed in the next step.

Add all the flour at once and beat on low until everything is incorporated and the batter is smooth.

Place a piece of parchment over the template.  Place the pastry tip in a pastry bag.  Fill with the batter.

Pipe a few practice cookies between the 3&quot; lines.  They can be scooped up and put back in the bag if you&#39;re not happy with them.  Please see the piping tips above you need help.  Keep the bottom edge of the piping tip on the paper and, keeping even pressure on the bag, pipe straight down to the bottom line while looking at it.  It will make a small point at the bottom, but it will disappear when baked.

When the last line of cookies needs to be piped, turn the pan around to make it easier to pipe without damaging the cookies above it.

Remove the template, place it under another piece of parchment and proceed to pipe the remaining cookies.

Bake for 12 to 14 minutes until golden brown.  Cool and store in an airtight container.

If they are to be sandwiched, match the cookies for size and shape.  Melt the chocolate in a microwave at half power or over hot water, just until completely melted.  Turn a set of cookies over and put a generous amount of chocolate on the lower cookie about 1/4&quot; from the edges.  Cover with the top cookie, right side up, and gently press down to distribute the chocolate out to the edges of the cookie.  Let them sit at room temperature until set.  Store in an airtight container for a week or so.

Top 3 milano cookies recipes from across the web

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Milano Cookie Recipe

Homemade Milano Cookies

Langue de Chat

Top 3 milano cookies recipes from across the web

The most viewed milano cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Milano Cookie Recipe

Homemade Milano Cookies

Langue de Chat

The most viewed milano cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine